There are many good reasons to camp within the fall. Maybe you’re heading outdoors for the stunning fall foliage or cozying up to a scenic lake. Wherever your fall camping plans take you, you’ll need a hearty stew to remain warm within the fall chill. Loaded with protein and vegetables, these meat-based camp stew recipes are nutrient-rich to stay you going during your next camping trip. All three of the recipes are perfect campfire-side and may be made by a novice chef. Serve any of those camp stew recipes up with a hearty bread for a well-rounded, filling meal.

Recipes :

  1. Easy Vegetable & Pasta Beef Soup – no prep, little clean-up, a great-tasting meal in only 6 easy steps.
  2. Pouched Campfire Stew – individualized pouches of stew that need a couple of basic ingredients and aluminum foil. Great for accommodating everyone’s differing preferences.
  3. Classic stew – a classic stew recipe perfect for fall family camping.

1. Easy Vegetable & Pasta Beef Soup

With no prep time and virtually no pack up, you’ll be hard-pressed to seek out a camp stew or soup recipe easier than this one. Although one among our easiest recipes, this one does take an hour and a half to cook, so confirm your catch on started on the sooner side.

By employing a packaged onion soup mix, you get instant flavor without the necessity to pack tons of spices. Using frozen or dehydrated vegetables also means no washing or cutting vegetables around the campfire, while also avoiding bruising fresh produce during travel. Cooking the macaroni within the soup rather than a separate container further helps streamline the cooking process also. Try serving this super-easy soup with crackers or soft rolls.

Prep Time: 0
Cook Time: about 1.5 hours
Serves 6


  • 1 lb hamburger
  • 5 cups beef stock (or water)
  • 1 package onion soup mix
  • 2 14oz cans of diced tomatoes
  • 2 cups of frozen vegetables
  • 1 cup macaroni pasta


  • Brown hamburger during a large pot for about 10 minutes.
  • Drain off fat.
  • Add in broth or water, onion soup mix and tomatoes.
  • Simmer for about an hour on medium-low heat.
  • Add in uncooked macaroni and frozen vegetables.
  • Cook for quarter-hour on medium heat until noodles and vegetables are soft.

2. Pouched Campfire Stew

This camp stew recipe makes individualized pouches that will be placed directly onto hot coals or over a grate. an easy meal for one or customized meals for several, this recipe involves your favorite meat because of the protein, combined with your preferred canned broth or cream soup because of the liquid base. to urge a balanced flavor profile, make certain to match the protein with the soup. In other words, the chicken will go better with chicken stock or cream of soup, as against beef with cream of soup.

Also, invest in heavy-duty aluminum foil to avoid any dinner spills into the campfire. Turning and checking your meal also will be tons easier with a pleasant long pair of tongs.

Prep Time: 20 minutes
Cook Time: 30-45 minutes
Serves 1

Heavy-duty aluminum foil
Long tongs


  • 4 oz of favorite stewing meat (beef, venison, chicken) cubed
  • 1/3 medium onion diced
  • 1 medium potato cubed
  • 1 carrot cubed
  • 4 oz cream soup or condensed broth (If you don’t have condensed Roth on-hand, simply calm regular broth by two-thirds)
  • Salt and pepper to taste


  • Rip off two pieces of 12 inches of industrial quality aluminum foil and stack them on top of every other. Fold up the edges slightly to make a bowl shape.
  • Place all ingredients inside the foil.
  • Fold-down the long edges of the foil completely over one another by a minimum of a half-inch.
  • Fold-down shorter sides of aluminum foil over one another and the long sides.
  • Make sure there’s room between the food and therefore the foil to permit heat to create up.
  • Carefully place your pouch on top of hot coals or stove.
  • Check and rotate the pouch regularly, a minimum of every 10 minutes.
  • Remove from heat after 30-45 minutes. The potatoes and carrots should be soft. Pour contents into a bowl.

3. Classic Beef Stew

For this stew, we recommend a dutch oven or other forged iron pot. There are two reasons why they’re preferred:

  • The lid fits tighter for improved heat retention.
  • The thicker material, especially at the bottom, allows for even heating to thicken stew without burning it.

If you don’t have a dutch oven or other forged iron pot, you’ll substitute a daily cooking pot.

Prep Time: half-hour
Cook Time: 1 hour, 40 minutes
Serves 6


  • 1 tablespoon oil
  • 2 lbs stew meat, dig 1-inch chunks
  • 1 medium onion diced
  • 3 cloves minced garlic
  • 3 tablespoons ingredient
  • 2 tablespoons regular flour
  • 2 10oz cans condensed beef stock (If you don’t have condensed beef stock on-hand, simply calm regular broth by two-thirds)
  • 3 carrots thickly sliced
  • 6 small potatoes cubed, or other vegetables as desired
  • Salt and pepper to taste


  • Heat oil in a Dutch oven or forged iron pot.
  • Add beef and brown on all sides, about quarter-hour.
  • Add garlic and onions, cooking until soft, about 5 minutes.
  • Salt and pepper to taste.
  • Add ingredients and stir.
  • Sprinkle in flour and stir until it’s absorbed.
  • Slowly stir within the beef stock until it comes about 1 inch over the meat.
  • Cover tightly and cook for about 1 hour, or until beef is tender.
  • Stir within the potatoes and carrots. Cook until tender, about 20 minutes.
  • Salt and pepper to taste.
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